Why You’ll Love This Recipe
I make these zucchini and sweet potato fritters whenever I want a snack, side, or light dinner that feels a little special but comes together in 30 minutes. The zucchini keeps the inside moist and tender, the sweet potato adds natural sweetness and a lovely golden color, and a handful of herbs and Parmesan bring savory flavor. They crisp up beautifully in a skillet with just a little oil, and they’re sturdy enough to pick up with your hands, which makes them great for kids and parties. Serve them warm with a creamy lemon-yogurt dip, and they disappear fast.
Ingredients
For the fritters:
- 2 medium zucchini (about 1 pound), grated
- 1 medium sweet potato (about 8 ounces), peeled and grated
- ¾ teaspoon salt, divided
- 2 large eggs, lightly beaten
- ½ cup all-purpose flour (or chickpea flour for gluten-free)
- ¼ cup freshly grated Parmesan cheese
- 3 green onions, thinly sliced
- 2 tablespoons chopped fresh parsley or cilantro
- 2 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon baking powder
- ¼ teaspoon freshly ground black pepper
- 3 to 4 tablespoons olive oil or avocado oil, for frying
For the lemon-yogurt dip:
- ¾ cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 small garlic clove, grated
- 1 tablespoon chopped fresh dill or chives
- Salt and pepper, to taste
Directions
- Salt the zucchini. Place the grated zucchini in a colander, toss with ½ teaspoon of the salt, and let it sit for 10 minutes. Wrap it in a clean kitchen towel and squeeze out as much liquid as you can. This step is the key to crispy fritters.
- Make the dip. Stir together the yogurt, lemon juice, lemon zest, garlic, dill, salt, and pepper in a small bowl. Refrigerate until ready to serve.
- Mix the batter. In a large bowl, combine the squeezed zucchini, grated sweet potato, eggs, flour, Parmesan, green onions, parsley, garlic, cumin, baking powder, remaining ¼ teaspoon salt, and pepper. Stir until just combined.
- Heat the pan. Heat 2 tablespoons of oil in a large nonstick or cast-iron skillet over medium heat until shimmering.
- Form the fritters. Scoop about ¼ cup of batter per fritter into the pan and gently flatten with the back of a spatula to about ½ inch thick. Cook 4 or 5 fritters at a time, without crowding.
- Cook. Fry for 3 to 4 minutes per side, until deeply golden and crisp. If they brown too fast, lower the heat so the sweet potato has time to cook through.
- Drain. Transfer the fritters to a wire rack or paper towel-lined plate. Add more oil to the pan between batches as needed.
- Serve. Serve warm with the lemon-yogurt dip and a squeeze of lemon.
Servings and Timing
- Prep time: 20 minutes (including salting the zucchini)
- Cook time: 15 minutes
- Total time: About 35 minutes
- Servings: About 12 fritters, serving 4 as a light meal or 6 as an appetizer
Variations
- Bake them: Place the fritters on a parchment-lined baking sheet, brush with oil, and bake at 425°F (220°C) for 20 to 25 minutes, flipping halfway.
- Make them vegan: Use flax eggs (2 tablespoons ground flax mixed with 6 tablespoons water) and skip the Parmesan. Use a dairy-free yogurt for the dip.
- Add cheese: Fold in crumbled feta or shredded cheddar for a saltier, cheesier version.
- Add heat: Mix in a pinch of cayenne, chili flakes, or a spoonful of harissa.
- Swap the veggies: Try shredded carrots, parsnips, or butternut squash in place of the sweet potato.
- Make it a meal: Top the fritters with a fried egg and arugula, or tuck them into pita with hummus.
Storage/Reheating
Store leftover fritters in an airtight container in the refrigerator for up to 4 days, with parchment between layers so they don’t stick. To reheat, place them on a baking sheet in a 400°F (200°C) oven for 8 to 10 minutes, or in an air fryer at 375°F (190°C) for 4 to 5 minutes, which brings back the crisp edges. The microwave will soften them. To freeze, cool completely, freeze in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Reheat straight from the freezer in the oven.
FAQs
Why are my fritters soggy or falling apart?
Too much moisture is usually the culprit. Squeeze the zucchini very well, and make sure the batter holds together when pressed. If it seems loose, add another tablespoon or two of flour.
Do I have to peel the sweet potato?
I prefer to, since the skin can be tough when grated, but a well-scrubbed skin is fine if you don’t mind a more rustic texture.
Can I make the batter ahead?
It’s best cooked right away, since the salt keeps drawing water out of the vegetables. You can grate the sweet potato and squeeze the zucchini a few hours ahead and combine everything just before frying.
Can I use a different flour?
Yes. Chickpea flour, whole wheat flour, or a gluten-free all-purpose blend all work well.
What can I serve with the fritters?
They’re great with the lemon-yogurt dip, tzatziki, sour cream, or a simple green salad. They also pair well with grilled chicken or fish.
Conclusion
These zucchini and sweet potato fritters are one of my favorite ways to turn simple vegetables into something crispy and craveable. They’re easy to make, kid-friendly, and perfect for any meal of the day. Give them a try, and I think they’ll become a regular in your kitchen. Let me know how yours turn out!
Print
These zucchini and sweet potato fritters are golden, crispy-edged patties with a tender, lightly sweet center. Grated zucchini and sweet potato are mixed with eggs, garlic, herbs, and a little Parmesan, then pan-fried until crisp. They make a quick vegetarian dinner, a great side dish, or a kid-friendly snack that is easy to make ahead and reheat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: American
Ingredients
- 2 medium zucchini (about 450 g / 1 lb), coarsely grated
- 1 medium sweet potato (about 300 g / 10 oz), peeled and coarsely grated
- 1 teaspoon kosher salt, divided
- 3 green onions, thinly sliced
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1/2 cup all-purpose flour (or chickpea flour for gluten-free)
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley or cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon baking powder
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup avocado or vegetable oil, for frying, plus more as needed
- Greek yogurt or sour cream, for serving
- Lemon wedges, for serving
Instructions
- Place the grated zucchini in a colander and toss with 1/2 teaspoon of the salt. Let it sit for 10 minutes to draw out moisture.
- Transfer the zucchini to a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much liquid as possible. Squeeze the grated sweet potato dry as well.
- In a large bowl, combine the zucchini, sweet potato, green onions, garlic, eggs, flour, Parmesan, parsley, cumin, smoked paprika, baking powder, pepper, and the remaining 1/2 teaspoon salt. Stir until just combined.
- Heat 2 tablespoons of the oil in a large nonstick or cast-iron skillet over medium heat until shimmering.
- Scoop about 1/4 cup of the mixture for each fritter, place in the pan, and flatten gently with a spatula to about 1/2 inch thick. Cook 4 to 5 fritters at a time, without crowding the pan.
- Cook for 3 to 4 minutes per side, until deep golden brown and cooked through. Adjust the heat to medium-low if they brown too quickly before the sweet potato softens.
- Transfer to a wire rack or paper towel-lined plate. Add more oil to the pan between batches as needed.
- Serve warm with Greek yogurt and lemon wedges.
Notes
- Squeezing the water out of the zucchini is the most important step. Excess moisture makes the fritters soggy and prevents them from holding together.
- Grate the sweet potato on the large holes of a box grater so it cooks through at the same rate as the zucchini.
- If the mixture seems too wet, add 1 to 2 tablespoons more flour. If it is too dry, add a splash of milk.
- Keep the heat at medium to medium-low so the sweet potato cooks through before the outside burns.
- To bake instead, place the patties on a parchment-lined baking sheet, brush with oil, and bake at 425°F (220°C) for 20 to 25 minutes, flipping halfway through.
- Keep finished fritters warm on a wire rack in a 200°F (95°C) oven while you cook the remaining batches.
- To make it vegan, use two flax eggs and skip the Parmesan or use nutritional yeast.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or 375°F (190°C) oven until crisp.
- To freeze, cool completely, freeze in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Reheat straight from frozen in the oven.
Nutrition
- Serving Size: 2 fritters
- Calories: 275
- Sugar: 7 g
- Sodium: 540 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 100 mg
